Shake and strain into a cocktail glass half- rimmed with sugar. Twist a lemon peel over the top and drop it in.

Origin: Audrey Saunders, Pegu Club, NY

• 1 ½ oz Cognac
• ½ oz green Chartreuse
• ¼ oz lemon juice
• ½ tsp simple syrup
• 2 dashes Angostura bitters

Shake and strain into a cocktail glass.

• ½ oz rye
• ½ oz bourbon
• ½ oz Cognac
• ½ oz Calvados
• ¼ oz simple syrup
• 2 dashes Angostura bitters
• 1 dash Xocolatl Mole bitters

Stir and strain into an ice-filled rocks glass. Lemon peel garnish.

• 1 ½ oz brandy
• ½ oz Bénédictine
• ½ oz Cointreau
• ¾ oz lemon juice

Shake and strain into a cocktail glass. Flamed orange peel garnish.